Spicy Ground Pork Noodles (Dan Dan Mian)
A Sichuan (Chinese) classic of wheat noodles topped with a spicy, savory ground-pork sauce.
Ingredients
| 2 tbsp (14 g) | thinly sliced ginger | |
| 1/4 cup (60 ml) | Chinese sweet soy sauce | |
| 1/4 cup (60 ml) | Chinese light soy sauce | |
| 1-2 tbsp (15-30 ml) | sambal chili sauce | |
| 2 tsp (10 ml) | Chinese black vinegar | |
| 1/2 tsp | 2.5 ml | Sichuan peppercorn powder |
| 8 oz (500 g) | Chinese dry wheat noodles | |
| 2 tbsp (30 ml) | vegetable oil | |
| 2 tbsp (20 g) | chopped garlic | |
| 4 tbsp (60 g) | Tianjin preserved vegetable, rinsed | |
| 1 cup (225 g) | baby spinach | |
| 1 lb (500 g) | ground pork | |
| 3 tbsp (45 ml) | sherry | |
| 3 | scallions, green part only, thinly sliced |
Instructions
For the Sauce:
- Combine the sauce ingredients (ginger, Chinese sweet soy sauce, Chinese light soy sauce, sambal chili sauce, Chinese black vinegar and Sichuan peppercorn powder) in a small bowl and reserve.
For the Noodles: 2. Boil 3 quarts (2.8 L) of water in a 6-quart (5.7-L) pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl. 3. Heat the vegetable oil in a wok over high heat. When you see wisps of white smoke, add the garlic, preserved vegetable and baby spinach to the wok and stir-fry for 30 seconds. Add the pork, breaking it up and tossing for 2 to 3 minutes, or until almost cooked through. Deglaze the pan with sherry and add the reserved sauce. Stir-fry, folding constantly, for 1 more minute or until pork is fully cooked. 4. Pour the meat sauce over the noodles and top with scallions.
Pro Tip: Tianjin preserved vegetable is a salted cabbage similar to sauerkraut. It adds a delicious tang and umami. Leave it out if you can't find it. But it's available online and in many Asian stores.